Sensory innovation in the flavor industry is a process that relies heavily on user involvement to carry out critical sampling trials at a high cost. We are interested in how recommender systems, in particular, have an important role to play in view of addressing some of their key challenges and constraints. We describe a purpose-built sensory recommendation prototype with the potential to: (1) ...

The effect of proportion of maltodextrin and gum arabic as carrier material and the percentage of nutmeg oleoresin as flavor load on microencapsulation by spray drying was studied. The proportions of 0, 20, 40 and 60 percent gum arabic (w/w) in the carrier blend and 10, 20 and 30 percent nutmeg oleoresin (w/w) as flavor load were studied. Emulsions were microencapsulated in a vertical co-curren...

Generally the main component of fishy flavor is considered to be trimethylamine. On the other hand, carbonyl compounds, produced from oxidation of polyunsaturated fatty acid by lipoxygenase or by autoxidation, might have some contribution to the fishy flavor. Since sardine skin contains high levels of polyunsaturated fatty acids and lipoxygenase, carbonyl compounds may be generated more easily ...

We describe SPICE: Simulation Package for Including Flavor in Collider Events. SPICE takes as input two ingredients: a standard flavor-conserving supersymmetric spectrum and a set of flavorviolating slepton mass parameters, both of which are specified at some high “mediation” scale. SPICE then combines these two ingredients to form a flavor-violating model, determines the resulting low-energy s...

U A (1) symmetry breaking is studied by introducing the flavor mixing interaction proposed by Kobayashi, Maskawa and 't Hooft. Combining the one gluon exchange interaction , the rainbow like Schwinger–Dyson equation and the ladder like Bethe–Salpeter equation are derived. The anomalous PCAC relation in the framework of this approximation is considered. The masses of the pseudoscalar mesons π, η...

We propose a mechanism to generate the neutrino mixing matrix from supersymmetric threshold corrections. Flavor violating soft breaking terms induce flavor changing self-energies that give a finite renormalization to the mixing matrix. The described threshold corrections get enhanced in case of quasi-degenerate neutrino masses. In this scenario, we adjust potentially arbitrary soft breaking par...

In three experiments, rats given pairings of a neutral flavor with sucrose showed a preference for that flavor when subsequently allowed to choose between it and water. Preexposure to the flavor produced a latent inhibition effect (reduced the size of the preference) when the rats were hungry during the test (Experiments 1 and 2). Rats that were not hungry during the test failed to show latent ...

Flavor lexicons are a widely used tool for documenting and describing sensory perception of a selected food. Development of a representative flavor lexicon requires several steps, including appropriate product frame of reference collection, language generation, and designation of definitions and references before a final descriptor list can be determined. Once developed, flavor lexicons can be ...

Gauge-mediated supersymmetry breaking is known to greatly suppress flavor changing neutral current effects. However, we show that gauge mediation in the context of leptogenesis implies potentially large lepton flavor violating signals. If the heavy righthanded neutrinos that participate in leptogenesis are lighter than the messenger scale of gauge mediation, they will induce flavor off-diagonal...